a la carte dinner menu
(Winter Season Sample)
Chicken Liver Parfait with red onion marmalade
£6.95
Duck Terrine served with pecan & raisin toast, plum chutney and organic leaves
£7.50
Seared Scallops
served on a fricassee of pea & bacon finished with a cream and white wine sauce
£8.95
Free Range Chicken Caesar Salad with crispy Parma ham
£6.95
Steamed River Teign Mussels in white wine, garlic, & cream sauce
£7.50
***
Pan-Fried Fillet of Red Ruby Beef
served on wilted spinach cherry vine tomatoes, garlic roasted potatoes and peppercorn sauce
Source: Gerald David Master Butchers, Topsham, Devon
£27.95
Pan-Fried Seabass Fillet
served on a medley of haricot beans, bacon & Savoy cabbage,
finished with white wine & cream
Source: Celtic Fish & Game, Cornwall
£16.95
Source: Merrifield Farm, Crediton, Devon
£16.95
Pan-Roasted Saddle of Venison
Source: Gerald David Master Butchers, Topsham, Devon
£17.95
Pan-Fried Halibut
served on samphire, fine beans and new potatoes with pepper dressing
Source: Cornish Coast
£16.95
Pak Choi Thai Green Vegetable Curry served with rice
***
Dessert
Vanilla Panna Cotta served with shortbread biscuit & plum compote
£5.95
£5.95
£6.25
£5.95
£5.95
£6.25
Langage Farm Devonshire Ice Cream & Sorbet
£4.95
****
Selections of Teas & Coffees £2.50
23-12
